Moroccan-Inspired
Moroccan Spiced Chicken Thighs
Chicken thighs roast under a warm mix of cumin, coriander, paprika, and cinnamon. A squeeze of lemon finishes the pan juices.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Dry spices form a quick rub that browns well in a hot oven.
- Bone-in thighs stay moist and develop crisp edges.
- Cinnamon and cumin give depth without a long marinade.
- The method is hands-off after the pan goes in the oven.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Preheat the oven to 425°F. Line a rimmed sheet pan with foil for easier cleanup if desired.
- 2
Pat chicken dry. In a bowl mix olive oil, cumin, coriander, paprika, cinnamon, garlic powder, salt, and pepper into a paste.
- 3
Rub the spice paste all over the thighs, including under loose skin where possible.
- 4
Arrange thighs skin-side up on the sheet pan with space between pieces. Nestle lemon wedges around them.
- 5
Roast 30 to 35 minutes until the skin is browned and the thickest part reaches 165°F.
- 6
Rest 5 minutes. Squeeze roasted lemon over the chicken and top with cilantro before serving.
Pro tips
- Dry skin helps the spices stick and crisp better.
- Do not crowd the pan or the chicken will steam instead of roast.
- Check temperature at the bone; thighs can look done before the center is ready.
Easy substitutions
- bone-in thighs
- bone-in drumsticks, same cook time
- cilantro
- fresh parsley
- smoked paprika
- sweet paprika
Storage and reheating
Storage
Store cooled chicken in an airtight container in the fridge up to 3 days.
Reheating
Reheat at 350°F for 12 to 15 minutes until warmed through, or microwave gently.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 390
- Protein
- 33 g
- Carbs
- 3 g
- Fat
- 27 g
- Fiber
- 1 g
Budget friendly · Oven · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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